I tried a few American recipe to make Brownie Cookies, but I found them too sweet and the amount was not right for me. This is the recipe I made for myself. Cookies might be not sweet enough for you, but they are absolutely sweet for me. I use an Australian standard size baking tray and some cookies were stuck to each other today. I recommend to use a large tray.
Makes
12 Cookies
Ingredients
30g Butter *cut into small pieces
100g Dark Chocolate
1/4 cup Brown Sugar *firmly packed
1 pinch Salt
1/2 teaspoon Vanilla Extract
1 large Egg *whisked
50g (1/3 cup) Plain Flour
1 tablespoon Cocoa Powder
1/8 teaspoon Bi-Carb Soda
1/4 cup Dark Chocolate Chips *optional
Method
- Place Butter, Dark Chocolate, Brown Sugar, Salt and Vanilla in a saucepan, melt over low heat, stirring frequently, and heat until Sugar completely dissolves. Transfer the mixture to a mixing bowl, set aside until slightly cooled.
- Add whisked Egg, you can use cold Egg, to the slightly cooled Chocolate mixture, and whisk well until smooth. Add Flour, Cocoa Powder and Bi-carb Soda, whisk until smooth. Add Chocolate Chips and use a spatula to combine. Leave the dough in the fridge until firm enough to make balls.
- Preheat oven to 180℃. Line a large baking tray with baking paper. *Note: My baking tray is 39cm x 27cm, and some cookies were stuck to each other today. See the photo below. Use a large tray.
- Spoon the dough into 12 balls and place on the prepared trays. *Note: You need plenty space between each balls. If necessary, use 2 trays OR bake in batches.
- Bake for 10 minutes and cool on the tray. When the cookies are hard enough, transfer to a wire rack and cool.
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